Apple Cheesecake Pie

• 1 whole 9-inch Pie Crust, Uncooked
• FOR THE APPLE PIE FILLING:
• 5 whole Medium Granny Smith Apples, Peeled, Cored, Diced
• 1 cup Sugar
• 1 Tablespoon Cinnamon
• 2 Tablespoons Cornstarch
• FOR THE CHEESECAKE FILLING:
• 12 ounces, weight Cream Cheese, Softened To Room Temperature
• 3/4 cups Sugar
• 1 teaspoon Vanilla
• 2 whole Eggs, Room Temperature

1. Preheat oven to 350 degrees F. Put your unbaked pie crust in a pie plate and set aside.
2. Make the apple filling: In a large saucepan over medium heat, cook apples, sugar, cinnamon, and cornstarch until thickened and apples are tender; set aside.
3. Make the cheesecake: In a medium bowl beat together cream cheese, sugar, vanilla, and eggs until creamy and smooth.
4. Spoon apple filling into the pie crust, spreading evenly. Pour cream cheese mixture over the top of apples, spreading evenly. Bake for 1 hour or until the cheesecake is done. Refrigerate for at least 3 hours or overnight before serving.
5. Note: You may substitute a 20 ounce can of apple pie filling or a canned sugar free filling. (Cut the apples to the size of a dice.)

pie crust, apple pie filling, apples, sugar, cinnamon, cornstarch, filling, weight cream cheese, sugar, vanilla, eggs

Taken from tastykitchen.com/recipes/desserts/apple-cheesecake-pie/ (may not work)